If you do not have frozen bananas on hand, you will need to freeze two bananas. Ideally, this will have been done a day in advance, but the ice cream will work just as well for this purpose if the bananas are only partially frozen. Once the bananas are frozen, place them in a blender with a cup of vanilla soy milk and two tablespoons of almond butter. Blend until smooth.

Cover a miniature muffin pan with a sheet of plastic wrap. Spoon equal amounts of the ice cream into the muffin cups, filling to the top. Next, slice up some strawberries and place one slice on top of each cup of ice cream. Place in the freezer for approximately two hours or until the center is no longer liquid. Place the oil and chocolate chips in a microwave proof bowl and microwave on high until the chocolate has melted. Meanwhile, chop the pecans and place in a nonstick skillet, toasting on medium heat until they are nice and golden. Place the pecans on a plate with the coconut flakes and mix to combine. Remove the ice cream from the freezer. If they are still liquid in spots, return them to the freezer for another half hour. The chocolate sauce will hold up well at room temperature until you are ready to assemble.

Note: this is an ideal dessert to make with a few kids or extra hands to keep the coconut nice and white, but if you are on your own, use a large spoon to dip the ice cream into the chocolate sauce and then drop into the topping. Be prepared to get really messy fingers.

Place the finished bites on a tray and return to the freezer until ready to eat.